Easy Homemade Cherry Pie Bars: Flaky Crust & Sweet Cherry Filling (From Scratch!)
There’s an undeniable magic about cherry pie, especially during the warmer months. These incredible **Cherry Pie Bars** capture that classic summer feeling perfectly, offering a delightful twist on my widely loved blueberry pie bars. This recipe is my absolute favorite way to enjoy all the flavors of a traditional cherry pie but in a much more convenient, shareable format.
Crafted from scratch with a tender, buttery pie dough, a vibrant homemade cherry pie filling (ingeniously using frozen cherries!), and a charming lattice top, these bars evoke the professional bakery pies I’ve lovingly baked for years. They’re designed for effortless slicing and serving, making them truly perfect for any occasion where you crave the comforting taste of cherry pie but desire an easier, more casual dessert.
Why settle for store-bought when you can easily create bakery-quality treats right at home? With these incredible Cherry Pie Bars and my delightful cherry cheesecake cupcakes with cherry filling, you’ll be well on your way to running your very own virtual dessert shop, impressing everyone with your baking prowess!
Why You’ll Love This Cherry Pie Bar Recipe
These cherry pie bars aren’t just a dessert; they’re an experience. Imagine a flaky, golden crust giving way to a burst of sweet, tangy cherry filling, all topped with an elegant woven lattice. Here’s why this recipe will become your new go-to:
- From Scratch Goodness: Everything is made fresh, from the tender, buttery pie dough to the luscious cherry filling. This ensures unparalleled flavor and texture that simply can’t be replicated with pre-made ingredients.
- Easy to Share & Serve: Unlike a traditional pie that can be messy to slice, these bars are perfect for picnics, potlucks, or family gatherings. They hold their shape beautifully, making them ideal for grab-and-go enjoyment.
- Uses Frozen Cherries: Don’t wait for cherry season! This recipe conveniently uses frozen sweet red cherries, meaning you can enjoy these delightful bars year-round. No pitting required, saving you time and effort.
- Visually Stunning: The intricate lattice top isn’t just for show; it adds to the overall flaky texture and makes these bars look like they came straight from a gourmet bakery. It’s easier to achieve than you might think!
- Perfect Balance of Flavors: The tartness of the cherries is perfectly balanced by the sweetness of the sugar and a hint of lemon, all enveloped in a rich, buttery crust. It’s pure comfort in every bite.
Whether you’re a seasoned baker or just starting, this recipe is designed for success. The detailed instructions and helpful tips will guide you to create a dessert that is not only delicious but also incredibly satisfying to make.
Simplified Recipe Instructions (Step-by-Step Overview)
Let’s walk through the key steps to creating these delectable cherry pie bars. Remember to refer to the full recipe card below for precise measurements and detailed guidance. Visual aids are included in the images to help you at each stage.
Step 1: Prepare the Buttery Pie Dough Base. The secret to a perfectly flaky pie crust begins with cold butter. I highly recommend freezing two sticks of unsalted butter the night before. You can then use a food processor with a grater attachment or simply grate them by hand directly into your mixing bowl containing the dry ingredients (flour, sugar, salt). This method ensures the butter stays cold and creates those coveted flaky layers. Mix just until the butter pieces are coated in flour, resembling coarse meal. (See Image 1 below for a visual of this stage).
Step 2: Incorporate the Ice Water. This is a crucial step for a tender crust. Always use ice-cold water to prevent the butter chunks from melting, which would result in a tough crust. Gradually stream the ice water into your mixing bowl while the mixer is on low speed, or mix by hand, until the dough just starts to clump together. Be careful not to add too much; the dough should feel soft and hydrated but never sticky. Over-mixing or over-hydrating can lead to a less tender crust. (Image 2 below illustrates the dough consistency).
Step 3: Chill the Pie Dough for Optimal Flakiness. Divide your freshly made pie dough in half. Press one half evenly into the base of your prepared 8×8 baking pan, ensuring it covers the bottom evenly. Wrap the remaining half tightly in plastic wrap and use a rolling pin to flatten it into a uniform slab. Chilling both portions in the fridge for at least 30 minutes is essential. This allows the gluten to relax, making the dough easier to roll out, and keeps the butter cold for that signature flaky texture. (Refer to Image 3 above for the prepared dough).
Step 4: Craft the Homemade Cherry Pie Filling. While your dough is chilling, prepare the star of the show: the homemade cherry filling. Combine the frozen cherries, sugar, and a splash of lemon juice in a saucepan. Cook over medium heat, gently mashing some of the cherries occasionally to release their juices. Continue cooking until the mixture is bubbling and the cherries have softened and started to thicken. Stir in a cornstarch slurry (cornstarch mixed with a little water) and cook for just a few more minutes until it reaches a beautiful, jammy consistency. Set this aside to cool slightly. (Image 4 above demonstrates the filling’s ideal texture).
Step 5: Assemble the Elegant Lattice Top. Once the second half of your pie dough is chilled, roll it out onto a lightly floured surface into a precise 9×9-inch square. Using a pizza cutter, a decorative fluted cutter, or a sharp knife, cut the dough into uniform 1/2-inch strips. On a separate parchment-lined baking sheet, carefully arrange 8 strips parallel to each other. Then, delicately weave another 8 strips perpendicularly through them to create a classic lattice pattern. Freeze this assembled lattice until it’s firm and ready to be transferred, ensuring it holds its shape perfectly. (Image 5 below provides a step-by-step guide for lattice assembly).
Step 6: Pre-Bake the Bottom Crust for Crispness. Once your dough has adequately chilled, place the baking pan with the pressed-in bottom crust into your preheated oven. Bake it until the edges are beautifully golden brown and the surface looks dry and slightly set. This pre-baking (or blind baking) step is essential to ensure a crisp, non-soggy bottom crust, creating a perfect foundation for your cherry filling. (Image 6 above shows a perfectly baked bottom crust).
Step 7: Layer and Assemble the Bars. With the bottom crust perfectly baked and slightly cooled, it’s time to bring everything together. Evenly spread the luscious homemade cherry filling over the pre-baked crust, ensuring every bite will be full of fruity goodness. Then, carefully transfer your frozen, firm lattice top directly onto the cherry filling. The cold lattice will be much easier to handle and position precisely. (Image 7 above guides you through the assembly process).
Step 8: Bake to Golden Perfection! Before the final bake, lightly brush the lattice top with a beaten egg wash. This will give it a beautiful golden sheen. For an added touch of sparkle and a hint of extra sweetness, sprinkle generously with turbinado sugar. Bake your cherry pie bars until the lattice crust achieves a rich, golden-brown hue and the filling is bubbling invitingly. Once baked, the hardest part begins: patience! Let the bars cool completely on a wire rack for at least 2-3 hours before attempting to slice. This cooling period is crucial for the filling to fully set, ensuring clean, perfect slices. (Image 8 above showcases the final baked bars, ready for cooling).
Once you’re completely enchanted by the delightful cherry flavors in these bars, you’ll undoubtedly want to explore my rich chocolate cherry cake next. It offers the ultimate marriage of deep, decadent cocoa with bright, juicy cherries, creating an unforgettable dessert experience!
Serving Suggestions & Variations
These cherry pie bars are delightful on their own, but a few simple additions can elevate them even further. Serve them slightly warm with a scoop of vanilla bean ice cream for an ultimate comfort dessert, or alongside a dollop of freshly whipped cream. For a more elegant presentation, a light dusting of powdered sugar just before serving adds a beautiful finish. Feeling adventurous? A drizzle of almond glaze or a sprinkle of toasted almonds would complement the cherry flavor wonderfully. These bars are also fantastic for breakfast or brunch on a lazy weekend!
If you tried this fantastic Cherry Pie Bar recipe or any other delightful creation from my website, please share your experience in the comments section below; I absolutely love hearing from you! While you’re there, don’t forget to leave a star rating to let others know how much you enjoyed it. You can also tag me on Instagram or Facebook so I can see your beautiful creations!
Cherry Pie Bars with Pie Crust (From Scratch!)
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Equipment
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metal square 8×8 baking pan
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food processor (optional, for grating butter)
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stand mixer or large mixing bowl
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rolling pin
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pizza cutter, fluted cutter, or sharp knife
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medium saucepan
Ingredients
Pie Dough
- 1 cup frozen unsalted butter
- 2 1/2 cups all-purpose flour, *see notes below for measuring*
- 3 tablespoons granulated sugar
- 1 teaspoon fine sea salt
- 1 teaspoon vanilla paste or extract
- 1 tablespoon vodka, optional, helps create a flakier crust
- 7-10 tablespoons ice water
Cherry Pie Filling
- 2 1/2 cups frozen sweet red cherries, *see notes below for fresh*
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 egg, lightly beaten, for egg wash
- Turbinado sugar, optional, for sprinkling on top
Instructions
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To ensure your pie dough is as flaky as possible, start by grating your frozen sticks of butter. You can use a food processor with a grater attachment or simply grate them by hand into a bowl. Place the grated butter back into the freezer while you prepare the dry ingredients to keep it very cold.1 cup (226 g) frozen unsalted butter
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Prepare your 8×8 baking pan by lining it with parchment paper. Make sure the parchment paper extends up over all four sides, creating “handles” that will help you lift the bars out easily after baking. Set this prepared pan aside.
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In a large stand mixing bowl (or a regular mixing bowl if doing by hand), whisk together the all-purpose flour, granulated sugar, and fine sea salt until they are thoroughly combined. This ensures an even distribution of flavor throughout the dough.2 1/2 cups (325 g) all-purpose flour, 3 tablespoons (36 g) granulated sugar, 1 teaspoon fine sea salt
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Retrieve the frozen grated butter from the freezer and add it to the dry ingredients. Mix on low speed (or cut in by hand) just until the butter is coated in flour. Then, add the vanilla paste or extract, optional vodka, and 7-10 tablespoons of ice water, starting with 7 and adding more as needed. Mix until the dough just begins to clump together into large pieces. It’s crucial that the dough feels soft and hydrated but is never sticky to the touch; avoid overworking the dough.1 teaspoon vanilla paste or extract, 1 tablespoon vodka, 7-10 tablespoons ice water
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Divide the dough into two equal parts (each should be approximately 355 grams). Shape one half into a flat slab and wrap it tightly in plastic wrap. Press the other half of the dough evenly into the bottom of your parchment-lined baking pan, ensuring it forms a smooth, uniform base. Chill both portions in the fridge for at least 30 minutes. This cooling period is vital for the dough’s texture. While the dough is chilling, preheat your oven to 375°F (190°C) and begin preparing your luscious cherry pie filling.
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For the filling, combine the frozen cherries, granulated sugar, and lemon juice in a medium saucepan. Cook over medium heat for approximately 15-20 minutes, stirring frequently and gently mashing some of the cherries with the back of a spoon to help them release their juices. Continue cooking until the mixture is actively bubbling and begins to thicken. In a small bowl, whisk together the cornstarch and 1 tablespoon of water to create a slurry. Stir this slurry into the cherry mixture and cook for another 2-3 minutes, or until the filling is thick and jammy. Remove from heat and set aside to cool slightly.2 1/2 cups (350 g) frozen sweet red cherries, 2 tablespoons (28 g) granulated sugar, 1 teaspoon lemon juice, 1 tablespoon cornstarch, 1 tablespoon water
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Once the bottom dough in the pan is thoroughly chilled, transfer it to your preheated oven. Bake for 25-35 minutes, or until the crust’s edges are beautifully golden brown and the surface appears dry and slightly firm. This blind baking step prevents a soggy bottom crust.
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While the bottom crust is baking, remove the second slab of pie dough from the fridge. On a lightly floured surface, roll it out into a uniform 9×9-inch square. Using your preferred tool (pizza cutter, fluted cutter, or knife), cut the dough into even 1/2-inch wide strips.
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On a separate baking sheet lined with parchment paper, meticulously assemble your lattice top. Arrange half of the strips parallel to each other, then carefully weave the remaining strips perpendicularly through them, creating that classic woven pattern. For a visual guide, please refer to the images or video provided in the main post.
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Once your lattice is assembled, trim each side to create neat, clean edges, making the lattice square approximately 7.5×7.5 inches. Carefully transfer this lattice onto a flat surface (like a cutting board) and freeze it until it is very firm. This ensures the lattice is easy to handle and can be picked up as one piece without distortion when you’re ready to place it on the pie bars.
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Once the bottom crust is baked and removed from the oven, evenly spread the prepared cherry filling over it. Then, carefully transfer the frozen lattice crust directly on top of the cherry filling. In a small bowl, whisk the egg to create an egg wash, and brush it lightly over the entire lattice. For a beautiful finish, sprinkle generously with turbinado sugar. Return the pan to the oven and bake for an additional 25-30 minutes, or until the lattice crust is a rich, golden brown.1 egg, Turbinado sugar
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Once baked, remove the cherry pie bars from the oven and place the pan on a wire rack. Allow them to cool completely for at least 1-2 hours, or until they are at room temperature. This cooling time is crucial for the cherry filling to set properly, ensuring clean, perfect slices. Once cooled, carefully lift the bars out using the parchment paper handles and cut them into 16 small bars or 6-8 larger ones, depending on your preference. Enjoy your delicious homemade cherry pie bars!
Video
Notes for Success
Notes on using fresh cherries: If you’re lucky enough to have fresh cherries on hand, they work wonderfully in this recipe! Just make sure to meticulously remove all pits before beginning. Keep in mind that fresh cherries typically contain less moisture and are not as cold as frozen ones, so they will cook down faster in the saucepan. You might only need to cook them for about 10-12 minutes before it’s time to stir in the cornstarch slurry for thickening. Adjust cooking time as needed, looking for that perfectly jammy consistency.
Storage: To keep your delicious cherry pie bars fresh, store any leftovers in an airtight container. They can be kept at room temperature for up to 2 days, or in the refrigerator for 3-4 days. Chilling them can help maintain their structure, especially in warmer climates.
Freezing Instructions: These bars freeze beautifully! Once completely cooled, cut them into individual servings. Wrap each bar tightly in plastic wrap, then place them in an airtight freezer-safe container or a heavy-duty freezer bag. They can be frozen for up to one month. To enjoy, thaw them at room temperature or gently warm them in the oven.
Make-Ahead Tips: This recipe is perfect for making ahead! The pie dough can be prepared up to 5 days in advance and stored tightly wrapped in the refrigerator. The cherry filling can also be made ahead of time, up to a week in advance, and kept in an airtight container in the fridge. This allows you to break up the baking process and enjoy fresh-baked bars with less last-minute effort.
Notes on Baking Pans: If you’re looking to make a larger batch for a crowd, you can easily double the entire recipe and bake it in a 9×13-inch pan. However, I strongly recommend making the pie dough in two separate batches if doubling, as the amount might be too much for a single mixer to handle effectively. For consistent baking and a perfectly golden crust, I always recommend using a metal baking pan over glass or ceramic, as metal conducts heat more evenly and efficiently.
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed and may vary based on specific ingredients and preparation methods.